Raspberry Cheesecake
German cheesecake, or "Käsekuchen," stands out for its light, fluffy texture derived from quark, a fresh dairy product. It features a simple crust and is often topped with fruit compotes, embodying a delicate balance of tanginess and sweetness that's beloved in German cuisine. This delicious compromise offers a unique twist on the beloved dessert, maintaining its essence while accommodating ingredient availability. Ingredients For the crust: 1/2 cup (125g) Butter or Margarine, softened. Gradually add: 2/3 cup (125g) Sugar 1 packet (8 g) Vanilla Sugar 2 Egg Yolks 1 pinch Salt Grated Lemon Zest 1 1/5 cups (150g) Flour with 3/4 tea spoon Baking Powder. For the filling: 2 1/2 pounds cream cheese (Philadelphia), at room temperature 1 1/2 cups sugar (or less) 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract For the topping: 1 cup red jelly